Extra Tender Pork Fried Rice
I read somewhere that bicarbonate of soda tenderises meat, and sometimes - well at least for me - it can be a struggle to perfectly cook pork or beef. Those precious seconds between deliciously tender meat and rubber are so important to have a truly enjoyable meal and using bicarb really helped me create something delicious.
This has a little kick and is not for kids. Let’s get into it.
Serves 2
Cook time: 30 minutes | Prep time: 2 hours (I cooked my rice in a rice cooker which takes around 25 minutes so times may vary depending on the rice used and cooking method)
What you’ll need
240g pork loin steaks, diced
1/2 tsp bicarbonate of soda
1/2 tsp ginger powder
1 tsp Chinese five spice
1/2 tsp sriracha
100g sweetheart cabbage
1 whole red chilli, seeds removed
Salt
150g brown basmati rice
1tbsp olive oil
Method
Start by marinating your pork for at least 2 hours in bicarb, ginger powder, Chinese five spice, and sriracha for 2 hours in the fridge. Also cook your rice now as you ideally want this already cooked and cooled by the time everything else is ready. Prepare your chilli and cabbage as when everything is cooking you’ll need to add these in quickly
Your meat is now out of the fridge ready to cook, your rice is cool, and your vegetables are patiently looking on.
Start by pre-heating a pan or large wok with 2 tablespoon of olive oil. On a high heat fry the pork for around 5 minutes, turning the meat to make sure it browns evenly.
Now add your cabbage, mix and fry for a further minute, before adding the cooled rice and stirring once more
After two minutes now add your diced chilli and cook for another five minutes, no lid
Serve with brown rice and enjoy
***If you are thinking about a major diet change, please consult your GP first and do your research***
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